Pan Seared Scallops with Green Peas Puree and Spinach Grapefruit Salad

Servings: 2


  • ½ (5 oz) pkg spinach
  • 1 ½ cups frozen peas
  • 1 clove garlic
  • 1 grapefruit
  • 1/2 lb sea scallops
  • 1/8 tsp black pepper
  • 1 Tbsp Ghee
  • 1/4 tsp Dijon mustard
  • 2 Tbsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1/8 tsp Himalayan sea salt


  1. Wash and dry the fresh produce. If spinach is pre-washed (skip)
  2. Fill a medium saucepan about halfway with hot water (from the tap); bring to a boil over high heat.
  3. Trim off and discard the root end of the garlic; peel and mince or press the garlic. Transfer to a small bowl.
  4. In a large salad bowl, combine and whisk together olive oil, vinegar, Dijon, salt, and pepper.
  5. Slice off a piece from both grapefruit ends, then place it flat on one of the ends and slice off the peel (from top to bottom), exposing the flesh; cut out the segments of flesh from between the membranes. Add to the salad bowl.
  6. Place the spinach into the salad bowl and toss until the salad is thoroughly coated with the dressing.
  7. Once the water is boiling, season with salt and add the peas. Cook until the peas are bright green and tender, 2 to 3 minutes. Drain the peas in a colander, reserving ½ cup of the cooking water, and return to the saucepan.
  8. Add the ghee, garlic, and reserved cooking water to the peas. Using a hand blender, purée the mixture until smooth. Alternatively, use a potato masher to mash the peas.
  9. Preheat a skillet over medium-high heat.
  10. While the skillet heats up, pat the scallops dry with paper towels and place on a plate; rub with 1/2 tsp olive oil and season with salt and pepper on both sides.
  11. Once the skillet is hot, carefully add the scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1 ½ to 2 minutes per side. Once done, transfer to a plate.
  12. To serve, divide the pea purée between plates, then top with the salad and scallops.

MetaLife Units:

2 Protein Units
1.5 Fat Units
1 Carbohydrate Unit

Recipe by:

Dr. Shonna Babrow-Goodrich